Grilled Adobo Chicken
Prep time: 5 min.
Total time: 25 min.
8 bone-in, skin-on chicken pieces (breasts, legs and/or thighs), about 3 lbs.
¼ cup GOYA® Extra Virgin Olive Oil
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
|1.||Heat grill to medium-high heat. Using paper towels, pat chicken dry. In large bowl, mix together chicken and olive oil, tossing to coat completely. Sprinkle chicken all over with adobo.|
|2.||Place chicken on grill skin-side down. Cook until skin turns dark golden brown, about 10 minutes, checking after 5 min. Flip chicken; cook until chicken is cooked through (internal temperature will register 165°F on instant-read thermometer), about 10 minutes more.|
Guarantee Grill Marks
To ensure your grill’s surface is hot enough to leave marks, try this temperature test. Hold the palm of your hand 4-5 inches over the grate. If it takes your hand 8-10 seconds to pull away from the heat, the temp is low, about 250°F. If your hand pulls away after 5-7 seconds, the heat is medium, about 350°F; 2-4 seconds and the grill is hot, about 450°F – the perfect searing temperature.